Endive with Cream

Pick off all the outer leaves, leaving only the white; trim the roots, and wash the endive in several waters, carefully removing any insects that may be concealed in the inner folds of the leaves. Put a large stewpan half filled with water on a brisk fire, and when it boils, throw in the endives with a handful of salt, and allow them to continue boiling fast until they become quite tender; drain them in a colander, and squeeze all the moisture from them; next, take each head of endive separately; cut off the root and again look over the leaves, spreading them on the table with the point of a knife; when this is completed, chop them very fine, and pass them through a coarse wire sieve; then place them in a stewpan with two ounces of fresh butter, a little grated nutmeg and salt; stir this over the fire for ten minutes; add half a gill of cream, a spoonful of white sauce, and a dessert-spoonful of pounded sugar. Keep the endives boiling on a stove fire until sufficiently reduced so as to be able to pile them on a dish; when sending to table, garnish round with croutons and, serve.